The Splendid Soufflé
May, 1971
Soufflés are much maligned. "Difficult," "chancy," "maybe" are what you hear about them. Nonsense. They are easier to make than a common stew. There is only one inflexible rule about a soufflé: It must be eaten when ready. A soufflé will not wait upon people: People must wait upon a soufflé. You will benefit by reading the following paragraphs before you plunge into any of the recipes. They will give you some insight into why you are doing what you are doing--a very...
